92

Robert Parker

94

James Suckling

  • Vin Bordeaux Saint Emlion Grand Cru Arômes de Pavie 2020
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AROMES DE PAVIE, 2020

SAINT-EMILION GRAND CRU

“A fresh, precise, graceful and mouth watering nose on salty and lightly tropical forest notes. A delicious and persistent black fruit on the palate, a real pleasure. Then a tannic, silky, powerful and mainly long-lasting finish. A very distinctive wine.” - Figaro Vin

CHARACTERISTICS

CLASSIFICATION 2nd wine of Château Pavie
GRAPE VARIETIES

65% of merlot, 18% of cabernet franc, 17% of cabernet sauvignon 
AROMAS

Blackcurrant, black fruits, cherry, plum, vanilla, spices
FOOD AND WINE PAIRING

Shirred eggs with truffles, stuffed thrush with foie gras
WINEMAKING 3 weeks in 20 temperature-controlled wood vats, then a malolactic fermentation in barrel, and the wine ageing is done in new oak barrels from 70 to 100% for 18 to 32 months
BOTTLE SIZE 75 CL

The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.

103,00 € T.T.C.
103,00 € T.T.C.
Tax included.

Wine En Primeur - Delivery beginning of 2024

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Vineyard Detail
AGRICULTURE Conventionnelle
ENCÉPAGEMENT Merlot, cabernet franc, cabernet sauvignon
SUPERFICIE DU VIGNOBLE 37 hectares
PRODUCTION ANNUELLE 30 000 bouteilles
VENDANGE Manuelle
TERROIR Plateau calcaire, côte argileuse, pied de côte argilo-sableux
History and anecdotes

Arômes de Pavie is Château Pavie’s second wine.

In 1998, Gerard Perse acquired Château Pavie. Major investments began in the Château in order to give its reputation back. Michel Rolland acted as consulting oenologist and the architect Alberto Pinto redesigned the estate. In 2012, the excellence of Château Pavie became well-known thanks to its promotion and “A” classification as Premier Grand Cru in the Saint-Emilion appellation.

AROMES DE PAVIE

Caractéristiques

CHARACTERISTICS

CLASSIFICATION 2nd wine of Château Pavie
GRAPE VARIETIES

65% of merlot, 18% of cabernet franc, 17% of cabernet sauvignon 
AROMAS

Blackcurrant, black fruits, cherry, plum, vanilla, spices
FOOD AND WINE PAIRING

Shirred eggs with truffles, stuffed thrush with foie gras
WINEMAKING 3 weeks in 20 temperature-controlled wood vats, then a malolactic fermentation in barrel, and the wine ageing is done in new oak barrels from 70 to 100% for 18 to 32 months
BOTTLE SIZE 75 CL